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Mint Mashed Potatoes

5

All it takes is one bunch of mint to liven up humdrum mashed potatoes.

  • Servings: 4

Source: Martha Stewart Living, April 1997

Ingredients

  • 3 large Yukon gold potatoes, peeled
  • 5 cups milk
  • 1 teaspoon salt, plus more to taste
  • 1 bunch fresh mint
  • 2 tablespoons unsalted butter, cut into pieces
  • Freshly ground pepper to taste

Directions

  1. Cut potatoes into eighths, and place in a small stockpot. Add the milk, salt, and all but about 3 mint sprigs. Place over high heat, and bring to a boil. Reduce the heat to medium high, and gently boil the potatoes, stirring occasionally, until tender, 15 to 20 minutes.

  2. Remove potatoes from the heat. Remove and discard the mint sprigs, and drain potatoes in a colander reserving about 2/3 cup milk. Pass the potatoes through a food mill or potato ricer into a large bowl. Add butter and reserved milk; season to taste with salt and pepper, and mix thoroughly to combine. Pick the leaves from remaining mint sprigs, slice into thin ribbons, and stir into the mashed potatoes. Serve immediately.

Cook's Notes

Stir the potatoes often to keep the milk from scorching the pan.

Reviews Add a comment

  • lululili101
    16 OCT, 2008
    The potatos taste fine although I could not taste the mint until I added the fresh. The worst of it was the pot. It had to be left overnight to soak and then scrubed in the AM. All in all an OK dish. Certainly a conversation dish.
    Reply
  • lululili101
    16 OCT, 2008
    The potatos taste fine although I could not taste the mint until I added the fresh. The worst of it was the pot. It had to be left overnight to soak and then scrubed in the AM. All in all an OK dish. Certainly a conversation dish.
    Reply